Vegan Quesadilla Casserole
I’m so excited to say the first I Eat Trees newsletter went out today! I will be sending them out the first of every month, and plan on creating recipes and tips exclusive to the newsletter. If you missed this one, be sure to sign up to receive next month’s!
Okay, I have quite a few links to share with you. I did a little interview with the new website, Vegan Consultant, so if you’re interested in reading it, hop over there and check it out. Also, Jason of Cook Train Eat Race asked me to do a little guest post about vegans and protein, which was featured on his blog this morning.
If you haven’t heard already, and I’m sure you have because I’ve seen it posted on every vegan blog under the sun, Book Publishing Company is kicking off their Live Delicious, Eat Vegan campaign. They’re giving away some fantastic vegan cookbooks, so if you’re interested in winning one for yourself, head over to their site. There’s a link over on my sidebar that will take you there too.
Now, on to the food! Tonight, I threw together a quick vegan quesadilla bake and we all really loved it. It reminded me of the Enchilada Bake from Vegan on the Cheap in appearance, but as far as I can remember the flavor, they taste quite different. I used Gardein here, but as always, if you’re not into faux meats or this one isn’t available near you, the recipe works just as well without it. We really enjoy Gardein and it’s on sale so cheap this week, I just couldn’t pass it up. At under $3 a package, it’s a steal! Another recipe note: if part of your family wants a spicier dish than others can handle, leave the red pepper flakes out of the recipe and put them on the table as an optional topping!
Vegan Quesadilla Casserole
- 4 large, or 6 small, red potatoes, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 6 10-inch whole wheat flour tortillas
- 1 package Gardein beefless tips, thawed
- 1/2 medium onion, diced
- 16 ounces tomato sauce
- 1 1/2 cups shredded vegan cheese
- 1 1/2 cups cooked black beans
- 1 1/2 cups frozen corn
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 3/4 teaspoon oregano
- 1/2 teaspoon black pepper
- Crushed red pepper flakes, to taste (optional)
Preheat oven to 425 degrees. In an oven-safe dish, combine potatoes, olive oil, and sea salt and roast for 20-25 minutes or until tender. Reduce oven temperature to 350 degrees. In a large pan, cook garlic, onions and beefless tips until garlic and onions are browned. Using your spatula, cut each beefless tip into 3 or 4 smaller pieces. Add tomato sauce, beans, corn, chili powder, cumin, oregano, and black pepper. Bring mixture to a boil. Reduce heat and simmer for 5 minutes. Stir in roasted potatoes and crushed red pepper, if using, and set aside. Spray or oil a 13 x 9 inch pan and place 2 tortillas on the bottom. Pour half of the potato-bean mixture over the tortillas. Layer two more tortillas over the mixture, then top those with half of the vegan cheese and the other half of the potato-bean mixture. Top with the final two tortillas and the remaining vegan cheese. Bake for 350 degrees for 15 minutes or until top tortillas is browned and vegan cheese melted. Enjoy!
Well, I’m off to hopefully get into reading Crazy Sexy Diet. I’ve read a page here and there, but I’ve been so busy lately I haven’t had the chance to spend as much time reading as I’d like. I feel like it’s going to be a very emotionally beneficial book, as the first few pages already had me feeling and thinking. Luckily, I have taken the time to incorporate green juice into my routine at least once a day and usually twice. I feel amazing after a giant glass jar of green juice, and I’ve currently been eating simple raw for breakfast and lunch. I’m definitely looking forward to learning what Crazy Sexy Diet has to teach me, and once I’m finished with that I want to read Becoming Raw for additional information. I can see the fear in my husband’s eyes that I’ll stop cooking and baking his favorite dishes and treats, but I’ll always love creating in the kitchen, so I don’t think he has to worry. It’s never a bad thing to learn more about nutrition!